Ingredients

The following ingredients have 12 Servings
  • 5 pounds orange sweet potatoes ((yams))
  • 2/3 cup maple syrup
  • 1 large orange, zested and juiced ((about 1 tsp of zest and 1/4 cup juice))
  • Salt and pepper
  • 1/3 cup chopped pecans or walnuts
  • 1/4 cup brown sugar
  • 2 tablespoons cold butter
  • 2 tablespoons flour

Instruction

  • Preheat oven to 400 degrees F. Wrap the potatoes in foil and place them on a baking sheet. Roast the potatoes in the oven for 60-90 minutes till soft. Baking time will depend on the size of the potatoes. Remove from oven, unwrap carefully, and allow to cool. Note: this step can be prepared in advance; you may keep the cooked potatoes in their skins in the refrigerator for up to 48 hours prior to assembling the casserole, in order to cut down on prep time.Reduce oven heat to 350 degrees F. Peel the potatoes, place them in a large mixing bowl, and mash them with a potato masher till smooth.
  • Add the maple syrup, orange zest and juice, ½ tsp salt, and ¼ tsp pepper to the bowl. Use the potato masher to mix the ingredients into the potatoes, mashing and stirring till all ingredients are well combined. Taste mixture; add additional salt or pepper to taste, if desired.
  • Spread the mixture into a lightly greased 9x13 baking dish.
  • In a food processor, combine chopped nuts, brown sugar, butter, and flour. Pulse ingredients for about 60 seconds till they resemble coarse crumbles.
  • Sprinkle the nut mixture evenly across the top of the casserole.
  • Bake the casserole uncovered for 45-50 minutes till the top is browned and crisp. Serve warm.